I have smoked quite a few pork butt's in my time, but my latest one was my best so far. Here is what I am going to do from now on:
- I used a chunk of cherry and a chunk of hickory from smokinlicous.com. Super high quality wood. It equaled 7.2 ounces total.
- I used oil as a binder
- I evenly covered the pork with kosher salt - 1/2 tsp per pound of
- I then liberally applied the following rub recipe. This was the first time I used this recipe and I think it turned out great.
- 3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup Smoked paprika
1/4 cup garlic powder
1 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
-Note I did not use the entire amount of rub this made. I was liberal though.
-I applied the rub the morning of, not the night before like I did in the past.
- Set my smoker at 225 degrees
- 5 hours into it I wrapped it in foil with some apple juice (maybe a 1/2 cup - I eyeballed it)
- Took it out at 195 degrees
- I let it sit for a good long while afterwards.
The meat was moist, smoky, not at all bitter, and delicious.
